| The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems M Nooshkam, M Varidi, M Bashash Food Chemistry 275, 644-660, 2019 | 412 | 2019 |
| Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review M Nooshkam, M Varidi, DK Verma Food Research International 131, 109003, 2020 | 235 | 2020 |
| Maillard conjugate-based delivery systems for the encapsulation, protection, and controlled release of nutraceuticals and food bioactive ingredients: A review M Nooshkam, M Varidi Food Hydrocolloids 100, 105389, 2020 | 193 | 2020 |
| Maillard conjugation of lactulose with potentially bioactive peptides M Nooshkam, A Madadlou Food Chemistry 192, 831-836, 2016 | 146 | 2016 |
| Lactulose: Properties, techno-functional food applications, and food grade delivery system M Nooshkam, A Babazadeh, H Jooyandeh Trends in Food Science & Technology 80, 23-34, 2018 | 115 | 2018 |
| Microwave-assisted isomerisation of lactose to lactulose and Maillard conjugation of lactulose and lactose with whey proteins and peptides M Nooshkam, A Madadlou Food Chemistry 200, 1-9, 2016 | 112 | 2016 |
| Physicochemical stability and gastrointestinal fate of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-low acyl gellan gum conjugates M Nooshkam, M Varidi Food Chemistry 347, 129079, 2021 | 72 | 2021 |
| Whey protein isolate-low acyl gellan gum Maillard-based conjugates with tailored technological functionality and antioxidant activity M Nooshkam, M Varidi International Dairy Journal 109, 104783, 2020 | 69 | 2020 |
| Green synthesis of nanomaterials for smart biopolymer packaging: challenges and outlooks S Jafarzadeh, M Nooshkam, M Zargar, F Garavand, S Ghosh, M Hadidi, ... Journal of Nanostructure in Chemistry 14, 113-136, 2024 | 66 | 2024 |
| Antioxidant potential and antimicrobial activity of chitosan–inulin conjugates obtained through the Maillard reaction M Nooshkam, F Falah, Z Zareie, FT Yazdi, F Shahidi, SA Mortazavi Food Science and Biotechnology 28 (6), 1861–1869, 2019 | 60 | 2019 |
| Bioactive food foams stabilized by licorice extract/whey protein isolate/sodium alginate ternary complexes M Nooshkam, M Varidi, F Alkobeisi Food Hydrocolloids 126, 107488, 2022 | 52 | 2022 |
| Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions M Nooshkam, M Varidi, Z Zareie, F Alkobeisi Food Chemistry: X 18, 100725, 2023 | 43 | 2023 |
| Green leaf proteins: a sustainable source of edible plant-based proteins M Hadidi, Y Hossienpour, M Nooshkam, M Mahfouzi, M Gharagozlou, ... Critical Reviews in Food Science and Nutrition 64 (29), 10855-10872, 2024 | 38 | 2024 |
| Recent advances in qualitative and quantitative characterization of nanocellulose-reinforced nanocomposites: A review F Garavand, M Nooshkam, D Khodaei, S Yousefi, I Cacciotti, ... Advances in Colloid and Interface Science 318, 102961, 2023 | 27 | 2023 |
| Licorice extract/whey protein isolate/sodium alginate ternary complex-based bioactive food foams as a novel strategy to substitute fat and sugar in ice cream M Nooshkam, M Varidi, F Alkobeisi Food Hydrocolloids 135, 108206, 2023 | 24 | 2023 |
| Gellan gum conjugation with soy protein via Maillard-driven molecular interactions and subsequent clustering lead to conjugates with tuned technological functionality Y Lavaei, M Varidi, M Nooshkam Food Chemistry: X 15, 100408, 2022 | 24 | 2022 |
| Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties F Alkobeisi, MJ Varidi, M Varidi, M Nooshkam Food Science & Nutrition 11 (4), 1113-1125, 2022 | 19 | 2022 |
| Microbial Quality and Antimicrobial Resistance of Staphylococcus aureus and Escherichia coli Isolated from Traditional Ice Cream in Hamadan City, West of Iran S Ghadimi, A Heshmati, MA Shafa, M Nooshkam Avicenna Journal of Clinical Microbiology and Infection 4 (1), 1-6, 2017 | 13 | 2017 |
| New technological trends in probiotics encapsulation for their stability improvement in functional foods and gastrointestinal tract M Nooshkam, Z Zareie Microbial Biotechnology in Food Processing and Health; Advances, Challenges …, 2022 | 11 | 2022 |
| Salt, spices and seasonings formulated with nano/micro-encapsulated ingredients F Garavand, N Eghbal, M Nooshkam, I Miraballes, SM Jafari Application of Nano/Microencapsulated Ingredients in Food Products 6 …, 2021 | 11 | 2021 |
Mehdi VaridiFerdowsi University of MashhadAdresse e-mail validée de um.ac.ir
